Ingredients:

• 1 cup dried Christmas lima beans (or kidney, pinto, black or Swedish brown)
• 3 cups water
• 2 cloves garlic
• 2 tablespoons fresh or 2 teaspoons dry oregano
• 1 teaspoon cumin seeds
• 1/2 teaspoon cinnamon
• 1 tablespoon extra virgin olive oil or ghee
• 1 medium onion
• 1 1/2 teaspoons sea salt
• 2-3 cloves garlic, minced
• 2-3 cups winter squash, cut in chunks (peel if not organic)
• 1 14-ounce can chopped tomatoes
• 1 tablespoon chili powder
• 1 1/2 cups fresh or frozen corn

Optional garnish:

8-10 tablespoons grated cheese

Directions:

1. Soak beans according to package. Drain soaking water off beans. Place beans, water, and garlic in a pot; bring to boil. Cover and simmer until beans are tender (50-60 minutes) or pressure-cook with 2 cups water (45 minutes).
2. In a large pot, quickly dry toast oregano, cumin seeds, and cinnamon for about 30 seconds.
3. Add oil, onion, salt, and minced garlic; sauté until onion is soft (5 minutes).
4. Add squash, tomatoes, chili powder and cook until squash is soft (about 20 minutes). Add a little water if mixture is dry.
5. Add cooked beans and corn to squash mixture; simmer until corn is tender.
6. Adjust seasoning to your taste. Serve hot with grated cheese garnish, if desired.

Yield:

6 to 8 servings

Source:

Feeding the Whole Family by Cynthia Lair